Salmon Kale Pesto Pasta
This salmon pesto pasta is comfort in a bowl. It’s a quick and easy weeknight meal using canned salmon and pasta tossed in a hearty, homemade veggie-rich pesto sauce.
- ½ pound bowtie or penne pasta
- 4 cups baby kale
- ⅓ cup 1/3 cup toasted walnuts
- ¼ cup freshly grated Parmesan cheese
- ½ medium lemon, juiced
- ⅓ - ½ cup extra virgin olive oil
- 2 Bumble Bee® Wild Salmon pouches, drained and flaked
- black pepper to taste
- Fresh basil or extra parmesan for, garnish
Cook the pasta according to package directions. Reserve ½ cup pasta water and drain.
While the pasta cooks, pulse the kale, walnuts, garlic, lemon juice, and parmesan in a food processor until well chopped. Scrape down the sides as needed.
With the food processor running on low, stream in the olive oil until well blended and smooth.
Heat a large skillet over medium heat. Add the pesto and up to ¼ cup of the reserved pasta water. Whisk until the pesto is thinned a bit and smooth. Add the drained pasta and salmon. Toss until well combined and add fresh cracked black pepper to taste.
Top with fresh basil, parmesan or a drizzle of extra virgin olive oil. Serve warm.
Calories: 552kcal | Carbohydrates: 50g | Protein: 31g | Fat: 27g | Saturated Fat: 4g | Cholesterol: 64mg | Sodium: 395mg | Potassium: 734mg | Fiber: 2g | Sugar: 2g | Vitamin A: 6793IU | Vitamin C: 82mg | Calcium: 392mg | Iron: 3mg